CHUN BING RECIPES

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SHANGHAI SCALLION PANCAKES (CONG YOU BING) | CHINA SICHUAN ...



Shanghai Scallion Pancakes (Cong You Bing) | China Sichuan ... image

Shanghai style scallion pancake

Provided by Elaine

Categories     Breakfast    staple

Total Time 70 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 8

300 g all purpose flour ( ,2cups + 2 tbsp. )
170 g hot water ( ,1/2 cup + 3tbsp. )
? cup vegetable oil
¼ cup AP flour
5 scallion whites
2 cups finely chopped green onion or scallion
salt for garnishing
oil for brushing and pan-frying

Steps:

  • Make the main dough: Slowly stir the hot water to the flour. Wait until cooled down and knead until it forms a smooth dough. Or knead the dough with a stand mixer for 5-7 minutes with low speed.
  • Rest the dough: Cover with plastic wrapper or a wet cloth and rest for at least 30 minutes. So the gluten can be well rested and we can easily roll the pancake out.
  • Make the oil-flour mixture: heat oil over medium fire and fry green onions until browned. Discard the green onion and keep the oil. Pour flour into a small bowl and stir in the hot oil slowly.
  • Roll out the dough: Cut the dough into 4 equal portions and roll one portion out to a large rectangle wrapper. Sprinkle salt and top with a layer of oil-flour mixture and then another layer of chopped scallion.
  • Roll-up the dough: Starting from the long end, roll the dough up like folding a hand fan. Slightly stretch and roll one side up to the middle and then the other side to the middle too. Overlay the two ends. Cover the dough and rest for 15 minutes or so. Repeat the process and finish all of the remaining portions. The former twos with more layers are assembled with the hand folding fan methods, while the two in the second line is made with simply roll up method.
  • Roll each portion to a large pancake (around 5 inches in diameter). If you plan to cook the pancakes later, package each of them with an air-tight bag and freeze up for 1 week.
  • Frying the pancakes: add around 3 tablespoons of oil in a pan and fry the pancakes until golden brown on one side (takes 3-4 minutes over medium fire), turn over the fry the another side for 3 minutes too. After turning over, slightly press the center of the pancake so they can be fried evenly.

Nutrition Facts : Calories 447 kcal, CarbohydrateContent 60 g, ProteinContent 8 g, FatContent 19 g, SaturatedFatContent 15 g, SodiumContent 36 mg, FiberContent 2 g, ServingSize 1 serving

CHICKEN A LA KING I RECIPE | ALLRECIPES



Chicken a la King I Recipe | Allrecipes image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories     Meat and Poultry    Chicken

Yield 6 - 8 servings

Number Of Ingredients 11

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1?½ teaspoons chicken bouillon powder
1?½ cups milk
1?¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Steps:

  • Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
  • Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
  • Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
  • Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, CarbohydrateContent 12 g, CholesterolContent 86.5 mg, FatContent 19.2 g, FiberContent 1.3 g, ProteinContent 20.8 g, SaturatedFatContent 10.4 g, SodiumContent 733.9 mg, SugarContent 3.8 g

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